Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Milk and dairy products in human nutrition
Table 2.8
Estimated (2009–11) and projected (2021) milk production, and actual (2002–11) and projected
(2012–2021) rate of growth
Region
Production
(’000 tonnes)
Average
2009–11
est.
Rate of growth
(%)
2021 2002–11 2012–21
Developed countries 362 668 411 426 0.5 1.2
Developing countries 348 893 468 925 4.0 2.7
North Africa 11 377 13 832 3.9 2.0
Sub-Saharan Africa 24 340 33 298 2.5 3.1
Latin America and the
Caribbean
80 260 102 838 2.9 2.1
Brazil 31 210 38 440 3.4 1.8
Asia and the Pacific 232 916 318 956 4.6 2.9
China 42 773 60 432 10.0 2.5
India 118 815 165 632 4.1 3.4
World 711 561 880 350 2.1 2.0
Source: OECD–FAO, 2012.
2.7 Emerging issues and challenges 7
The rapid rise in aggregate consumption of meat and milk is propelled by increasing
numbers of people with rising incomes changing from primarily starch-based diets
to diets containing growing amounts of dairy products and meat. The underlying
forces driving this trend – primarily population and income growth and urbanization
– are set to continue, and the potential for increased demand remains vast in
large parts of the developing world. Consumption of moderate amounts of dairy
and other livestock products has important nutritional benefits, but the rapid
growth in production and consumption of livestock products also has a number of
possible harmful effects:
• The expansion of livestock production increases demand for feed, increasing
pressures on the land and water resources, in particular, and increases the
livestock sector’s impact on climate change through greenhouse gas (GHG)
emissions.
• The increasing number and concentration of animals in more intensive production
system increases contact between people and animals, increasing the
risk of spreading diseases and the passage of disease agents between animal
species and from livestock to humans.
• Intensification of livestock production may marginalize smallholders still
further, with serious social implications.
7 For further discussion of the issues highlighted in this section, see FAO, 2009.